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Prep Time
10 mins
Total Time
45 mins
Serves
8

Ingredients

1 tsp
salted butter
5 mL
2 tsp
olive oil
10 mL
4
carrots, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
3
parsnips, peeled, split lengthwise and sliced 1/4 in. (5 mm) thick
1
celery root (celeriac), washed, peeled, quartered and cut into 1/4 in. (5 mm) chunks
4
shallots, peeled and quartered
2
cloves garlic, peeled and quartered
2
stems fresh rosemary, leaves pulled and coarsely chopped, stems reserved
1/4 tsp
salt
1 mL
4 tbsp
Blackberry Cabernet Sauvignon Vinaigrette
60 mL

Directions

Step 1
Preheat oven to 350°F (180°C). In a high-sided, oven-proof skillet on medium-high, heat butter and oil. Add carrots and brown slightly for 1 min. Add parsnips; cook for 1 min. Add celery root, shallots, garlic and rosemary stems and brown lightly for 1 min. more. Sprinkle with salt, mix gently and put entire pan in the oven to bake for 30 min.
Step 2
Remove from oven, remove rosemary stems, add leaves and transfer to serving dish. Drizzle vinaigrette overtop of vegetables and serve.
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Nutrition Facts

Nutrition Description:
Per serving (1/8 of recipe):
Calories:
100
Fat:
2
Carbs:
19
Fibre:
3
Protein:
2
Sodium:
220 mg